Corporate Chef: Menu Innovation & Multi‑Unit Leadership

Parallel Corporate; Lansing (MI); Presencial; USD 90.000 - 120.000; Jornada completa

Descripción de la vacante

Parallel Management Group seeks a Corporate Chef to set culinary standards across its portfolio, designing menus that meet clinical and regulatory requirements while achieving food-cost targets. The role leads community teams, supports openings and transitions, and serves as the subject‑matter expert on food.

You will partner with Registered Dietitians for therapeutic diets, train executive chefs, ensure compliance with state regulations, and drive continuous menu innovation across the portfolio.

Formación

• Culinary degree or equivalent experience.
• 8+ years culinary experience with 3+ years as Executive Chef.
• 2+ years in multi-unit or corporate leadership.
• Experience in senior living, healthcare, hospitality or contract food service.
• ServSafe Manager certification or ability to earn within 90 days.
• Knowledge of therapeutic diets, IDDSI.
• Valid driver's license and ability to travel overnight.

Responsabilidades

• Develop, test and roll out seasonal cycle menus for dining venues, including restaurant-style, bistro, room service and memory care dining.
• Write standardized recipes with yields, portion sizes, allergens and nutrient data in the menu management system.
• Train community chefs and cooks on recipes, techniques, food safety, and new menu launches.
• Lead culinary setup for new communities and acquisitions, including kitchen design input and opening training.
• Set food safety and sanitation policies meeting FDA Code and HACCP principles.
• Manage raw food costs, work with GPOs and distributors on specs and contracts.
• Support marketing and sales with signature events and tastings.

Descripción del empleo

Parallel Management Group seeks a Corporate Chef to set culinary standards across its portfolio, designing menus that meet clinical and regulatory requirements while achieving food-cost targets. The role leads community teams, supports openings and transitions, and serves as the subject‑matter expert on food.

You will partner with Registered Dietitians for therapeutic diets, train executive chefs, ensure compliance with state regulations, and drive continuous menu innovation across the portfolio.